1 pound heirloom tomatoes, such as Brandywine or Cherokee Purple, cored and quartered

1 large cucumber, peeled and chopped

1 red or yellow bell pepper, stem and seeds removed

1 onion, cut into 1-inch pieces

1 clove garlic, peeled

2 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar

Kosher salt

Lemon- or basil-infused oil, optional

1. Place all the vegetables, including the garlic, on a small flameproof baking sheet; set it on the grill adjacent to the coals of a small fire. Add strong-flavored wood chips, such as hickory or maple; cover grill. Smoke for 3 to 5 minutes to just barely flavor the ingredients.

2. Place tomatoes in a blender; use a spoon to lightly crush them to release some juices. Puree until smooth. Add remaining vegetables, olive oil, vinegar and a healthy pinch of salt. Puree until smooth; if soup is too thick, add water a few spoonfuls at a time. Check seasoning and adjust, if necessary.

3. Serve chilled or at room temperature, drizzled with lemon- or basil-infused oil, or more extra-virgin olive oil.